Blood Orange, Radicchio & Toasted Hazelnut Salad

I often find that they can be a little dull, a little boring, and I rarely look forward to eating them.

However, in a bid to eat lighter, fresher and brighter foods – especially during these dreary winter months – I’ve decided to rekindle a love for salads!

This Blood Orange, Radicchio & Toasted Hazelnut Salad could actually convince most people to love salads, I think!

It is bursting with flavour thanks to those juicy, delicious in-season blood oranges (possibly my favourite fruit – I always go a bit crazy when they finally hit shops in January / February!), and has the perfect combination of textures – the soft, sweet fruit, the crunch from the radicchio, and the toasted hazelnuts.

To add to that fresh, delicious flavour, I made a simple salad dressing using freshly-squeezed blood orange juice, which works perfectly with all kinds of salads – and can be used in the summer, too, by switching out the orange for fresh lemon juice!

I also added some much-needed gut loving with some fresh fennel, which is a prebiotic and one of the healthiest foods you can eat to care for your tum.

All in all, I think we have a winner – and I may now declare myself to be a salad lover!

Sam x

Blood Orange, Radicchio & Toasted Hazelnut Salad

Ingredients:

Serves 1 as a main or 2 as a side –

Two blood oranges, peeled and sliced

Zest one orange

Two handfuls spinach

One head radicchio, chopped

Handful fresh parsley, chopped

One head fennel, chopped and shredded

Two handfuls toasted, chopped hazelnuts

3 tbsp pomegranate seeds

For the dressing –

Juice one orange (can be a blood orange)

2.5 tbsp olive oil

1-2 tbsp balsamic vinegar (to taste)

1-2 tsp maple syrup (to taste)

Salt and pepper, to taste

In a large bowl, toss together your salad ingredients.

Whisk together your dressing ingredients, then drizzle over the salad. Serve immediately.